The term "anhydrous" is used in literature to precisely convey the notion of a completely water-free environment, which can be crucial in chemical extraction and processing. For instance, in "All About Coffee" by William H. Ukers [1], the distinction is made that while a compound may be water-soluble, the extraction of caffeine is inhibited when using anhydrous solvents. In this case, "anhydrous" serves to emphasize that the absence of water alters the solvent's properties, thereby affecting the efficiency of extracting certain compounds. This careful choice of language underscores the importance of water's presence—or its deliberate exclusion—in determining the outcomes of chemical processes.